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Ruffage

A Practical Guide to Vegetables
By Abra Berens ; Illustrated by Lucy Engelman ; Photographs by EE Berger
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Named a Best Cookbook for Spring 2019 by The New York Times and Bon Appetit  2020 James Beard Award Nominee – Best Cookbooks – Vegetable-Forward Cooking   Ruffage: A Practical Guide to Vegetable...
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Named a Best Cookbook for Spring 2019 by The New York Times and Bon Appetit 

2020 James Beard Award Nominee – Best Cookbooks – Vegetable-Forward Cooking  

Ruffage: A Practical Guide to Vegetables is not your typical cookbook—it is a how-to-cook book of a variety of vegetables. Author Abra Berens—chef, farmer, Midwesterner—shares a collection of techniques that result in new flavors, textures, and ways to enjoy all the vegetables you want to eat. From confit to caramelized and everything in between—braised, blistered, roasted and raw—the cooking methods covered here make this cookbook a go-to reference.

Format: Hardcover
Pages: 464
Size: 7 x 9 1/2
Publication Date: 04/23/2019
ISBN: 9781452169323
Abra Berens is a chef writer and cofounder of Bare Knuckle Farm. She lives in Galien Michigan.